Mini Eggnog Cream Pies

Only four ingredients to make this creamy, dreamy easy dessert recipe for the holidays!
Course Dessert
Cuisine American
Keyword cream pie recipe, desserts with eggnog, holiday desserts, recipes with eggnog
Servings 24 mini pies
Calories 72kcal
Author Brianne @ Cupcakes & Kale Chips


  • 8 oz Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 cup eggnog
  • 1 box 4-serving size vanilla instant pudding and pie filling mix
  • 1 1/2 cups Cool Whip , divided (1 cup + 1/2 cup)


  • Heat oven to 375°F. I
  • Unroll dough and press into 12x9-inch rectangle, sealing the perforated edges is using crescent rolls.
  • Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
  • Gently ease the squares into 24 ungreased mini muffin cups and press down slightly in the middle.
  • Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
  • In a medium bowl, beat the eggnog and pudding mix with a whisk until it begins to thicken. Gently fold in 1 cup Cool Whip.
  • Fill each cooled cup with about 1-2 tablespoons pudding mixture.
  • Put 1/2 cup Cool Whip into a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies.
  • Store in refrigerator.


Adapted from Pillsbury.


Serving: 1pie | Calories: 72kcal | Carbohydrates: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 22mg | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.1mg